This Korean Chilli Pickle Mayo taste good on everything
A delicious salty, sweet and tangy sauce made with Korean gochujang paste ready to be slathered on burgers, hotdogs, and sandwiches or served as a condiment alongside vegetables, meat and fish. An exciting alternative to ketchup and mayo, lightly spiced with tangy pickles, onion and a touch of sweetness from honey. Use it as the sauce in your next potato salad, coleslaw or serve it with melted cheese ‘raclette’ style.
What is gochujang chilli paste?
Gochujang is a sweet, spicy, fermented condiment made from chilli powder, glutinous rice, fermented soybeans, barley malt powder and salt. It is used in a wide variety of Korean dishes, including the famous crispy Korean Fried Chicken.
Keep reading below for recipe suggestions using Korean Chilli Pickle Mayo
Potatoes
Wonderful as a flavour-boosting dip to fries, roast potatoes or these Miso Potato Latkes recipe below:
Burgers
Another potato influence in the form of a rösti, Koren Chilli Pickle Mayo adds a much-needed spice and zing to this delicious vegetarian burger. Full recipe for Potato Rosti Burger with Korean Chilli Mayo here:
Sandwiches
Take an old recipe and kick it into the future by spicing a classic Reuben sandwich with Korean Chilli Pickle Mayo. Full Recipe for Spicy Reuben Sandwich here:
Korean Chilli Pickle Mayo can also be used alongside:
- Fish
- Tortilla wraps
- As a topping for pizza
- Homemade burritos
- BBQ’s
Korean Chilli Pickle Mayo
Ingredients
- 3 Tbsp mayonnaise
- 1 Tbsp Korean Gochujang Chilli paste
- 1 Tbsp soy sauce
- 1 Tbsp ketchup
- 1 tsp honey
- 1 pickled cucumber chopped into very small chunks
Instructions
- Combine sauce ingredients in a bowl except for chopped pickle. Stir well to ensure honey combines into the sauce.
- Add pickled cucumber pieces and stir through.
- Place in the fridge until ready to use. Sauce will last 1 week.
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